Curried Cranberry Pecan Chicken Salad…Quick and Light!

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2 (13 oz) cans chicken breast, drained
1 cup light mayonnaise
1/2 cup dried cranberries
1/2 cup chopped pecans
1/4 cup fresh flat-leaf parsley, chopped
1/2 tsp curry powder
1 clove garlic, minced
1/4 tsp freshly ground pepper
pinch of marjoram

How to make it :

Combine all ingredients in a large bowl and stir well
Allow to rest for 5 to 10 minutes so flavors can blend
Serve on rolls, bread, or over fresh greens, and with fresh fruit

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