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In large skillet over medium heat, combine walnuts, sugar and cinnamon; cook, stirring constantly until sugar is melted and bubbly. Transfer walnuts to waxed paper; quickly separate. Sprinkle with sea salt. Let cool completely.
In medium bowl, whisk together mayonnaise, honey and mustard; salt and pepper to taste. Add chicken, 1 cup raspberries, celery and green onions; toss until well combined and raspberries are slightly smashed.
In large bowl, combine salad greens and vinaigrette; toss to coat. Divide greens among 4 dinner plates. Top with chicken salad, remaining raspberries and caramelized walnuts.

Tip: Walnuts and chicken salad can be prepared up to 1 day ahead.

Raspberry Chicken Salad