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- Cook the rice according to package instructions. Fluff with a fork and set aside.
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- In a large skillet, heat some vegetable oil over medium heat. Add the chopped onion and diced sweet red pepper. Sauté until softened.
- Push the vegetables to one side of the skillet and add the diced chicken fillet to the empty side. Cook until browned and cooked through.
- Season the chicken with salt, dried ground sweet paprika, and chicken seasoning to taste.
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- In a mixing bowl, combine the cooked rice, sautéed vegetables, canned corn, and chopped pickled cucumbers.
- In a separate bowl, mix together the Greek yogurt, mayonnaise, and ketchup to make a dressing.
- Pour the dressing over the rice and vegetable mixture. Mix well to combine.
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