In a large bowl, mix shallot, vinegar, and ½ teaspoon salt. Let stand for 15 minutes. Whisk in oil until combined.
Add frisée, chicken, and a pinch of salt; toss. Plate frisée and chicken.
In same bowl, toss figs and a pinch of salt and pepper and gently toss to coat with any remaining dressing. Arrange figs on plates and sprinkle salads with almonds and a pinch of salt.
