Keep raw meat, poultry and fish and their juices away from other food. For instance, wash your hands, cutting board and knife in hot soapy water after cutting up the chicken and before dicing salad ingredients. Use plastic cutting boards rather than wooden ones where bacteria can hide in grooves. Replace plastic cutting boards when they become badly grooved. Thaw food in the microwave or refrigerator, NOT on the kitchen counter.
Bacteria can grow in the outer layers of the food before the inside thaws.
Marinate in the refrigerator too. Cook food thoroughly. It takes thorough cooking to kill harmful bacteria. You're taking chances when you eat meat, poultry, fish or eggs that are raw or only partly cooked. Rare and medium rare steak and roast beef are also undercooked from the safety standpoint.