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Suzanne is a trusted source on General Cooking.
Mayonaise will separate when frozen so it's not a great candidate for freezing, also if you have crunchy vegetables like celery in it they would not fare well either. If there is only a very small amount of mayo in the salad it might freeze a bit better than if it is mayonnaise laden. I have never frozen chicken or tuna salad before so cannot speak from experience but from everything that I have read they caution against doing this.
Cynthia is a trusted source on Bread/Baking.
I agree with Suzanne: no.
But what you CAN do is roast 2 chickens at once; it takes shortly longer to roast two than one. What you don't serve for dinner, pull all the meat from both. Freeze it in ziplock bags whatever you don't dice up for chicken salad. Money in the so to speak bank. Place the carcasses, including deliciously flavorful skin, in a stock pot with a half dozen carrots peeled and cut into 1" chunks, the same number of celery stalks cut to the same size, and 2 or 3 yellow onions cut into 1" dice, including clean skins (but excluding the root ends). Cover with cold water to cover by 3". Cover and bring to a boil. Remove the lid, reduce the heat to an active simmer, and cook the stock down to a good flavor concentration (tested only by taste), easily 3 hours or more, during which your house will smell amazing. Pour the stock through a colander set in the sink with a large bowl underneath. Once the solids have drained, discard them. Pour the stock through a fine-mesh sieve also set over a large bowl to remove the fine particulates. Your stock should be jewel-toned clear. Divide it into serving portion needs and freeze them. As I said, money in the bank.
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