Spring Salad: Layered Caribbean Chicken Salad

This morning I was browsing http://www.tastykitchen.com/ and came across this deliciousness posted by ceegee:

What a beautiful dish to bring to a barbeque or shower or to serve to your girlfriends! This is a must try. My sister is coming for the weekend with the baby and I know what we are having for lunch! (One modification I might make is to sub half or all of the mango with pineapple).

FOR THE DRESSING:
2 containers (6 Oz. Each) 99% Fat Free Piña Colada Yogurt
3 Tablespoons (up To 4 Tablespoons) Fresh Squeezed Lime Juice
1 teaspoon Caribbean Jerk Seasoning
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FOR THE SALAD:
3 cups Shredded Romaine Lettuce
2 cups Cubed Cooked Chicken
8 ounces, weight (2 Cups) Shredded Reduced-fat Colby-Jack Cheese, Divided
1 can (15 Oz. Can) Black Beans, Rinsed And Drained
1-½ cup Diced Peeled Ripe Fresh Mango
½ cups Chopped Seeded Italian Plum Tomatoes (1-2 Medium)
½ cups Thinly Sliced Green Onions
½ cups Cashews

In small bowl, mix all dressing ingredients until well blended. Cover and refrigerate while making the salad. In a 3-4 quart clear glass serving bowl, layer salad ingredients in the following order: shredded lettuce. chicken, 1 cup shredded cheese, black beans, mango, tomatoes, remaining 1 cup shredded cheese and green onions. Spoon half of the dressing evenly over the salad; sprinkle cashews over the top. Serve the remaining dressing on the side. Makes 4-6 servings.
(Adapted from a recipe from Pillsbury Annual Recipes 2006 cookbook.)