Step 1Reduce vinegar in small saucepan over medium-low heat to 1/4 cup. Remove from heat, pour into bowl and let cool.
Step 2Place figs, Port and water in small saucepan. Bring to boil, then simmer until figs are tender, 10 minutes. Drain figs in strainer over small saucepan. Chop figs and set aside.
Step 3Reduce fig juice over medium-low heat to 1/4 cup. Add to vinegar along with chopped figs. Stir in honey, shallot, garlic and lemon juice. Add salt and pepper to taste.
Step 4Arrange 1 1/2 cups mixed greens on each of 4 serving plates. Divide chicken among plates and surround with pear slices. Season chicken with pepper. Serve with fig dressing.