In a large bowl, chop about 2 cups of cooked turkey into bite-sized pieces. Next, finely dice 1 cup of fresh celery, halve 1 cup of cherry tomatoes, and thinly slice half a red onion.

In a separate bowl, whisk together ½ cup of mayonnaise, 1 tablespoon of Dijon mustard, and the juice of half a lemon until smooth. Add salt and pepper to taste.

Pour the dressing over the turkey and vegetable mixture. Gently toss everything together with a spatula for about 1 minute until all ingredients are well coated.

On a serving platter or individual plates, arrange 4 cups of mixed salad greens as a bed for your turkey salad.

Using a large spoon, scoop the turkey salad mixture and place it over the arranged salad greens. Serve immediately for the best taste and freshness.