Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

In a medium mixing bowl, place the egg white, oil, sugar, vanilla, spices, salt, and one tablespoon maple syrup. Whisk to combine. Add in the nuts, and toss until evenly coated.

Spread the walnuts in an even layer on a rimmed, Gefen Parchment-lined baking sheet, taking care not to overlap the nuts or crowd them. Bake for 15 minutes on center oven rack, tossing halfway through.

Remove from the oven and drizzle with remaining tablespoon of maple syrup and a light sprinkle of additional spices. Toss to coat. Allow to cool completely, at least 30 minutes. Nuts will dry and crisp up as they cool.

In a medium bowl, whisk together all marinade ingredients until well combined. Reserve half the marinade to use as the salad dressing. Pour remaining marinade over raw chicken and marinate in refrigerator for at least three hours (and no longer than 24 hours).

Preheat grill to medium-high. Grill chicken until cooked through. Alternatively, you can also use a grill pan to grill the chicken. (Discard the marinade.) Set grilled chicken aside to cool slightly, then cut into thin slices.

Place salad ingredients in a large bowl, and toss gently to combine. Add chicken, walnuts, and enough dressing to lightly coat the ingredients. (You will probably have extra nuts and dressing — save them for another time!) Serve immediately and enjoy.