Pre-heat the oven to 120 degrees celsius.
Toast the ciabatta slices, then cut into cubes. Add to a bowl with oil, salt, pepper, rosemary and oregano. Toss to combine. Lay out the cubes on a baking try and cook in the oven for 20 minutes (or until crispy).
Whilst the croutons are baking, make the caesar dressing. Add to a glass the mayo, grated garlic, white wine vinegar, dijon mustard, grated parmesan, nori powder, caper brine, maple syrup and olive oil, and stir to combine.
Then cook the vegan chicken pieces. Heat some oil in a pan, add in the pieces and cook according to the packet instructions.
The croutons will now be done. Add the lettuce and 1/2 the dressing to a salad bowl and toss. Now plate up by adding the dressed lettuce into bowls, then top with the vegan chicken, croutons, parmesan and the rest of the dressing.