If your sweet potato is already roasted and cubed (as listed), spread it on a plate so it comes to room temperature while you prep. Warming a roast brings out the caramelized sugars and prevents the salad from feeling cold and disjointed when the warm chicken is added. If you haven’t roasted it yet: preheat oven to 425°F (220°C), toss 200 g diced sweet potato with 1 tsp olive oil and a pinch of salt, roast on a sheet pan for 20–25 minutes until edges caramelize.

Make the dressing: in a small bowl whisk together 1 tbsp extra‑virgin olive oil, 2 tbsp fresh lemon juice, 1 minced garlic clove, a pinch of salt and a few grinds of black pepper. The lemon’s acidity brightens the bowl and helps cut the richness of avocado and feta; whisking with oil emulsifies the dressing so it clings to spinach and quinoa.

Season the chicken: pat the 8 oz (225 g) chicken breast dry with paper towel, then rub with 1 tsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp salt and 1/8 tsp black pepper. Drying the surface and oiling lightly promotes even browning and prevents sticking on the grill or pan; paprika adds a subtle smoky note that pairs well with sweet potato.

Preheat a grill pan or outdoor grill over medium‑high heat. Oil the grates or pan lightly. Cook the chicken 4–6 minutes per side (depending on thickness) until the internal temperature reaches 165°F (74°C) and the exterior has a golden, slightly charred crust. Searing on medium‑high heat creates the Maillard crust that adds deep savory flavor—don’t crowd the pan or you’ll steam instead of sear.

Transfer the chicken to a cutting board and let it rest for 5–7 minutes before slicing. Resting allows juices to redistribute so the breast stays moist rather than squirting out when cut.

While the chicken rests, warm the cooked quinoa briefly: place the 1 cup cooked quinoa in a microwave‑safe bowl and heat 30–45 seconds, or warm in a small skillet for 2 minutes over medium heat. Warming integrates flavors and helps the quinoa absorb a little dressing so the salad isn’t cold and grainy.

Assemble the salad base: in a large bowl toss the 4 cups baby spinach with half of the dressing (reserve the rest for finishing). Add the warmed quinoa, halved cherry tomatoes, and the roasted sweet potato cubes. Toss gently so fragile spinach leaves don’t bruise—you want even coating, not a mushy pile.

Slice the rested chicken thinly on the bias; slicing across the grain shortens the muscle fibers and creates a more tender bite. Fan the slices over the salad, then add sliced avocado (1/2 per person), crumble the 1 oz reduced‑fat feta over the top and scatter 2 tbsp chopped parsley for brightness.

Finish with the remaining dressing, a final pinch of flaky salt and a grind of black pepper. Serve immediately so you get contrast between warm quinoa/chicken and cool avocado/spinach. If making ahead, store components separately and dress just before serving to preserve texture.