Layered Caribbean Chicken Salad

I made this salad to show off my new trifle bowl from Pampered Chef. I got the recipe from Betty Crocker, but made a few changes. This salad is full of John's favorite ingredients and he loves it.

Dressing:
1 container piña colada yogurt
1 1/2 to 2 T. lime juice
1 t. Caribbean jerk seasoning

Salad:
3 c. spinach leaves
2 c. cubed cooked chicken
1 c. shredded Mozzarella cheese
1 can black beans, drained, rinsed
1 1/2 c.diced mango
1/2 c. chopped tomatoes
1 c. shredded Cheddar cheese
1/2 c. thinly sliced green onions (8 medium)
1/2 c. cashews

1. In small bowl, mix dressing ingredients until well blended.
2. In 3- or 4-quart clear glass serving bowl, layer salad ingredients in order listed, except cashews. Spoon dressing evenly over salad; sprinkle cashews over top.