In a small bowl, whisk together the dressing ingredients: Mayonnaise, Dijon mustard, lemon juice, minced garlic, salt, and pepper. ,
In a large bowl, combine the turkey, celery, red onion, cilantro, and feta.
Gently mix in the dressing.
Serve the salad immediately, or cover and chill for an hour to allow the flavors to meld. Mix again before serving.
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Notes
Although you can enjoy this salad immediately after making it, it tastes even better the next day, after the flavors have had a chance to meld.
You can omit the mayo and use olive oil instead. Place the dressing ingredients in a small jar, seal it well, and shake until they emulsify into a dressing.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. But if the turkey has already spent some time in the fridge, you should take that into account when counting those four days. I don't recommend freezing this salad.