I have a chicken burrito that has a high salt content and lots of hot sauce in it. Will it stay safe refrigerated any longer than regular cooked chicken (which has a 3-4 day cutoff)?  Response to possible duplicate:  I've searched the linked article and it doesn't answer my question. My question is specifically about how salt affects the timing. 
It isn't necessary, and many recipes don't call for it.   But the results will be slightly different, since the yogurt will continue to ferment (even in the fridge), and the gel structure of the proteins will set. That will alter composition of the whey that you're straining out, which means the resulting difference will have a slightly different texture and flavor.  Since that texture and flavor also depend on the milk you use, the temperature you process it at, the strain of culture you use, etc. I can't really say exactly what the differences will be, and how significant they are. You'd have to make it yourself and see -- and, of course, decide which you prefer.  I can say, however, that you won't ruin a batch of yogurt by straining before refrigerating. 