Toast almonds in nonstick skillet over medium-high heat until golden brown; stir often, about 4 minutes. Mix together sugar, cayenne and water; add to skillet. Stir nuts until sugar is completely dissolved and almonds are evenly coated. Transfer to a plate and set aside to cool completely.

Combine vinegar, 1/2 cup raspberries, honey, tarragon, shallots, mustard and sea salt in a medium mixing bowl. Smash the raspberries using the back of large spoon. Whisk in oil. Pour 1/2 cup vinaigrette into a large resealable plastic bag and add chicken; marinate in the refrigerator for 15 minutes. Cover and chill remaining vinaigrette.

Preheat grill to medium high heat.

Brush cooking grates clean. Coat grates with grill spray to prevent sticking. Remove chicken from marinade; discard remaining marinade. Grill chicken 5 to 7 minutes or until cooked through (165 degrees); turn once halfway through grilling. Remove chicken to cutting board, cover with foil and let rest 3 minutes.

Toss lettuce with reserved vinaigrette and divide salad evenly between 4 plates. Top with grilled chicken and remaining raspberries; sprinkle with candied nuts.