Step 1Heat the oven to 300 degrees. In a large mixing bowl, whisk the egg white until frothy, then whisk in the brown sugar until the sugar is moist. Add the almonds, tossing to evenly coat.
Step 2Spread the almonds into a single, evenly spaced layer on a parchment-lined baking sheet. Toast the almonds until they are golden brown, 15 to 20 minutes.
Step 3While the almonds are toasting, in a small bowl combine the sugar, cinnamon and cayenne pepper.
Step 4When the almonds are done, immediately sprinkle over the spice mixture, using a spatula to toss the hot almonds with the spices until evenly coated. Set the almonds aside to cool completely before using. This makes a generous 2 cups spiced candied almonds, more than is needed for the remainder of the recipe; the almonds will keep, sealed in an airtight container, at room temperature for up to 2 weeks.
Step 1In the bowl of a blender, beat together the shallots, mustard, sugar, garlic, vinegar, salt and pepper. Slowly blend in the oil to form a creamy vinaigrette. Taste and adjust the seasonings if desired. This makes a generous cup of vinaigrette, which will keep, covered and refrigerated, 3 to 5 days.
Step 1In a large bowl, combine one-third cup vinaigrette and the mixed greens, apple slices, one-half of the spiced candied almonds, one-half of the goat cheese (added in small dollops), the red onion, apple chips and chicken. Gently toss together, adding additional dressing as needed and seasoning to taste with salt and pepper.
Step 2Divide the salad among 4 plates. Garnish each serving with the remaining spiced candied almonds and goat cheese, sprinkling the almonds over the salad and adding the cheese in small dollops. Serve immediately.