Add the lemon juice to the vegan mayonnaise slowly and whisk until it is smooth and the perfect drizzling consistency.
Stir through the minced garlic, finely chopped capers and wholegrain mustard. Taste and adjust the flavours to your preference.
Place the dressing to one side until ready to serve.
To make the croutons
Toss the stale bread cubes in the olive oil to ensure they are all covered.
Season them with salt and pepper then spread over a large baking sheet (you don't want them to be touching each other).
Place them in the oven for 15 minutes, shaking halfway through. In the meantime, prepare the plant-based chicken.
To cook the plant-based chicken
Add the olive oil to a griddle pan and place over a medium heat.
Once the pan and oil are hot add the plant-based chicken pieces.
Grill them for 5-8 minutes either side or until they are crisp on the outside and piping hot. (Check the packet for precise cooking times).
Once cooked add them to the oven along with the croutons and turn the oven down low while you assemble the salad.
To assemble the salad.
If serving as one salad, add the lettuce leaves to a salad bowl and toss with the dressing, additional capers, croutons and plant-based chicken pieces. Sprinkle over the vegan parmesan immediately before serving.
If serving as two separate portions, divide the lettuce between two plates. Scatter over the additional capers, croutons and plant-based chicken before drizzling over the vegan Caesar dressing. Finish with a sprinkling of vegan parmesan immediately before serving.