Wash chicken breasts and pat dry. Arrange chicken slices in a pan sprayed with oil. Smear lightly with half the teriyaki sauce and half the garlic powder. Grill in the oven or BBQ, 10 minutes per side or until juices run clear.

Cut celery and red pepper to desired size. Combine oil and remaining garlic powder and teriyaki sauce.

Arrange romaine lettuce on four plates or in a bowl. Top with cut vegetables. Cut grilled chicken into strips and spread over lettuce. Drizzle with dressing.