I don't know the answer but when I am unsure, I will sometimes stick a small portion in the freezer over night, then thaw to see how it works.

I'd like your salad!

I like Nekotish's answer.

That said, I have tried it a couple of times with mayonnaise salads, as well as things with yoghurt. I'm pretty sure the yoghurt mixed with acid (lemon juice) will break, possibly crystalize, and go gummy, at the best. And the grapes, if whole, might burst, and either way may or may not freeze well.

Something I have done with great success is turn a similar kind of salad into a quiche filling, and then frozen the quiche. The dressing gets lost in the custard, structurally. That's with the yolks and at least half cream, and whole milk. The fat is part of the magic. You could try with evaporated nonfat milk instead. It does usually freeze well in quiche, but it can still shed some water. At least use whole eggs, if you do it. You don't need a crust, btw, unless you want to take it out of the dish after its frozen (and do use parchment to help get it out of you do.

You could also turn it into soup. Blend some to make a base, add a little stock. The yoghurt might still break, but it should even out when you heat it.

Or combine both ideas, and make it into a pot pie, for which the gravy would be what hides the issues.

I'm still not sure about the grapes, but people do freeze them. I'd just go for it, unless you have a number of people for a chicken salad campfire dinner. :)

Give it away while it'sstill fresh....it won't freeze wortrh a darn. The veggies will get mushy and watery and the yogurt get watery and all that;s left at that point is to drain it andr emove the grapes, celery and onion and add more dressing. Give a meal of a lovely chicken salad to a neighbor.

I think that frozen chicken salad would be absolutely disgusting. But, like pillog, I would be tempted to see how it would behave heated up. It might need a thickener to stop the yoghurt splitting. I wonder if it could become a creamy sauce for pasta? Or a filling for savoury pancakes? Or fry some onions, add curry paste, cook it off, add the chicken salad, heat thoroughly heat thoroughly and serve with rice.

A shame to waste good food. Remove the grapes and it will freeze fine. My chicken salad is pretty loaded with grapes, apples, olives, celery, nuts and seeds. Dried fruits.

I would take the 5 min to remove the fresh fruit. But even that might be fine going from frozen to a saucepan.

Whole milk yogurt freezes fine. It is the low and no-fat dairy products that have thickeners and emulsifiers that freeze funky.

Would make a nice Japanese chicken curry or any number of warm dishes over rice.

A shame someone informed you that nobody likes it. I would love it.

I do agree about the whole milk yoghurt, but the lemon juice in it is problematic.

In case anyone cares, grapes freeze beautifully! In fact, frozen grapes are a great summertime dessert.

I heartily agree about frozen grapes. They are a great summer snack and also make great "ice cubes" for wine in the summer without watering it down.

I probably wouldn't freeze chicken salad but definitely agree about frozen grapes. Not that it applies here at all, but they're also delicious roasted.

I do agree about the whole milk yoghurt, but the lemon juice in it is problematic.

Only one way to find out. I purchased so much bulk food from a NYC restaurant supply during our first covid lock-down. All dairy and cheese and bones for stock and yogurt and sour cream and whole lemons, cherry tomatoes, peppers, hot and sweet....

Gorgonzola, parm, mozzsarella, fetta, goat...

Not what i would normally freeze but had many surprises. I had no choice not wanting to waste good food.

I have frozen many meals that included dairy with lemon over the years without issue.

Expecting chicken salad to thaw as a salad as prepared for a cold salad or sandwich---not so good me thinks.