1. Turn your oven on and set it to 170 degrees Celsius. Line a baking tray with parchment paper.
2. In a small bowl, whisk together the garlic, capers, nori flakes, and vegan mayonnaise. Arrange the vegan chicken strips on one half of the lined baking tray. Use about a tablespoon of the garlic-caper mayonnaise to brush over all sides of each vegan chicken strip.
3. In a different bowl, toss the sourdough chunks with about a tablespoon of the extra-virgin olive oil, then sprinkle with flaky sea salt and freshly ground black pepper. Spread on the other half of the baking tray. Put the baking tray in the oven to bake both the vegan chicken and the croutons.
4. As soon as the croutons are golden and crisp (after about 10 minutes), remove them from the tray and set them aside to cool. Return the chicken for another 10 to 15 minutes.
5. While you wait, transfer the remaining garlic-caper mayonnaise to a bowl. As you whisk, slowly drizzle in the remaining 3 tablespoons of extra-virgin olive oil. Whisk in the Dijon mustard, nutritional yeast, lemon zest, and lemon juice. Whisk the dressing well until smooth and glossy, then season to taste with salt and enough ground black pepper.
6. Remove the vegan chicken from the oven and thinly slice it diagonally into strips.
7. In a large salad bowl, place the lettuce and toss it in a few tablespoons of the dressing. Top with the vegan chicken, croutons, and vegan parmesan, then drizzle with extra dressing. Before serving, sprinkle with fresh black pepper.