Kale and Cabbage Salad Jars with Tahini-Lime Dressing

wide mouth quart mason jars

cooked, diced or shredded chicken breast (about 5 cups)

shelled edamame

sliced sweet mini peppers or bell peppers

about 3/4 cup roughly sliced green onions

roughly chopped cilantro

shredded cabbage/coleslaw mix

shredded kale