Preheat the oven at 180 degrees Celcius.
Mix the chicken filet with the sunflower oil and the black pepper. Bake the mix in the oven for 15 minutes, let it cool down and cut it into cubes.
Halve the cherry tomatoes and cut the tarragon. Mix the Greek yoghurt with the lemon juice, the honey and the tarragon.
Peel the oranges and cut it into pieces.
Mix the dragon yoghurt with the chicken cubes and the orange parts.
Cut the buns open and siege with the salad. Divide the chicken salad and finish with the cherry tomatoes.