Foodfix: Cooking the perfect chicken with a bocconcini salad Warm chicken and bocconcini salad. EVERY now and then it's good to be reminded of the basics. One area where most people need a good sharp talking to from the coach is cooking chicken. Panicked by stories of food poisoning from eating pink chicken, many of us have gone into the overkill mode and end up cooking the life out of the poor bird. The result is a desiccated breast or leathery thigh that tastes nothing like the sweet, juicy meat it should be. The key is to stop cooking the meat just as it's turning from translucent and pink. The safest method is to use a meat thermometer. When the chicken hits 75C it's ready. Another option is the to prick the chicken with a skewer and when the juices run clear, it's time to tuck in. Trust us, just cooked chook is the way to go. Warm chicken and bocconcini salad Preparation time: 10 minutes Cooking time: 12 minutes Skills: Basic 2 (400g) chicken breast fillets 1 1/2 tablespoons extra virgin olive oil 100g baby spinach leaves 220g tub baby bocconcini cheese, drained, halved 1/4 cup pine nuts, toasted 1 large avocado, sliced 2 tablespoons balsamic vinegar Drizzle chicken with 2 teaspoons oil. Season with salt and pepper. Heat a chargrill pan over medium-high heat. Cook chicken for 5 to 6 minutes each side or until browned and cooked through. Transfer to a plate. Cover. Stand for 5 minutes. Thinly slice chicken. Place spinach, cheese, pine nuts, avocado and chicken in a bowl. Place vinegar and remaining oil in a screw-top jar. Secure lid. Shake well to combine. Drizzle dressing over salad. Toss gently to combine. Serve. Recipe by Kim Coverdale Photography by Andrew Young