For the chicken breast, marinate the meat with STROH Rum and rub in mustard and paprika. Salt it. Roast the chicken breasts in a pan with oil and deglaze with a dash of STROH, remove from the pan and leave to rest for a short time. Cut into slices before serving.
For the sweet potato cubes peel off the potato and cut into small cubes. Heat a pot with oil. Fry the potatoes on high heat until they are golden brown, remove them and let them drip off on a kitchen roll for a short time. Salt them before serving.
For the dressing, grate orange zest and squeeze citrus fruits. Mix all ingredients together and season with salt and pepper. 
Mix the lettuce with the dressing well. Drape chicken breast and sweet potato on top and serve immediately.