Caribbean Chicken Salad

CSPP picnic fare.  My mom found this recipe awhile back and we used it for a garden wedding shower.  Very elegant in clear bowls.  The kids like it when I supplement the mango with mandarin oranges.  I usually double the dressing and serve it on the side and skip the cashews (mostly because they're expensive, and I hardly ever have them on hand).

Dressing

• 1 6-oz. container Pina Colada yogurt (if you can't find it, mix lemon, lime, whatever)
• 1.5-2 Tbs. lime juice
• 1 tsp. Caribbean jerk seasoning

Salad

• 3 c. shredded romaine
• 2 c. cubed cooked chicken
• 1c. shredded monterey jack
• 1 15-oz. can black beans, drained and rinsed
• 1.5 c. diced mango (peeled)
• 1/2 c. chopped tomatoes
• 1 c. shredded cheddar
• 1/2 c. thinly sliced green onions
• 1/2 c. cashews
• Fresh edible flowers, if you're going really fancy.

In small bowl, mix dressing.

In 3-4 qt. clear serving bowl, layer all salad ingredients in the order listed, except cashews and flowers (if you're using them).  Spoon dressing evenly over salad; sprinkle with cashews; garnish with flowers.