Chicken and Avocado Salad

2 TBSP olive oil

1 TBSP lemon juice

½ tsp dried thyme leaves

¼ tsp mustard

Pinch of garlic powder

½ of a ripe avocado

2 cups chopped chicken (you can use canned, low sodium white meat chicken)

1 stalk celery, chopped

Combine the first 5 ingredients in a salad bowl and whisk together with a fork until emulsified. Slice avocado into small chunks and gently stir into dressing to coat. Stir in chicken and celery into avocado mixture and serve. Enjoy on 1 slice of Whole Wheat Bread, in a Whole Wheat Tortilla, or over a bed of salad greens.