5 Ways to Pack Your Lunch Like a Pro

I can't even count the number of times I've opened my lunch at work only to find myself face-to-face with a dreary, wilted salad.

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But never again. Because recently I called Soa Davies, executive chef atMaple, the delivery service that counts chef David Chang as a partner. Davies oversees the development team that crafts recipes for the service, as well as the commissary kitchens in Lower Manhattan that are charged with executing and delivering her food.

And one thing that is top of mind for Davies: No wilted salads.

Davies told me that avoiding wilting is not only abouthowyou pack your lunch—whatyou pack is equally as important. Below, her tips for the best work lunch ever.

You're packing your salad dressing separately, of course—wait, youare这样做,不是吗?但即使这样是不够的to save you from a wilted salad. According to Davis, wilting can be caused by using the wrong greens. "There are just so many different lettuces that don't travel well," explains Davies. Davies gravitates toward "sturdier" greens like baby kale, baby mustard greens, endive, and radicchio. Things to avoid include packaged spring mix, romaine, and frisee.

All that being said, alittlewilt isn't always a bad thing. "Spinach will wilt a little bit on the trip to work," says Davies. "But because of spinach's tough texture, the wilting process kind of makes things better."

Soggy chicken skin is one of those problems that plagues lunch goers each and every day. It's nearly impossible to revive without access to a kitchen and can ruin an otherwise perfectly good lunch. Davies's advice: "If you're aiming for quick and easy, start with boneless, skinless chicken breasts." And if you're bringing skin-on chicken leftovers, remove the skin from the chicken before packing it into a lunch.

But if you're looking for a new protein that will survive, Davies recommends looked to shrimp. "Just steam shrimp very lightly for 3-5 minutes with a bit of salt and pepper—very healthy, very easy." They'll make the great companions to greens, grains, and just about anything else you pack.

Maybe you've gotthe latest in lunch-packing technologyto help separate ingredients into perfect compartments once you get to your desk. But if you're still working with old-fashioned tupperware and a paper bag, Davies says you have to get smart about layering.

The ideal lunch involves a layer of grains—millet, rice, wheatberries—dressed with a little bit of olive oil and a handful of chopped fresh herbs. Then, layer any greens and/or protein on top of that. No need for separate containers—just keep your food separate within the same container. The only dressing you'll need once you mix everything together at work is a bit of lemon (more on that in a second).

Some considerations are less obvious. "Eventually we came to the realization that the size of the container relative the amount of food you're packing is a big factor," explains Davies. The less room your food has to shuffle around and get beat up on your drive, walk, or subway ride to work, the better intact it will be when you arrive.

Finally, the easiest way to forget that your lunch is something you cooked hours or even days ago is to freshen it up at the end. "Squeezing fresh lemon or lime juice over something just makes everything so much more refreshing," says Davies. That final hit of acidic freshness can elevate just about any dish.