GRILL DIRECTIONS: Heat grill. In small bowl, combine vinegar, water and Italian seasoning; mix well. Place 2 to 3 tablespoons vinegar mixture in medium bowl. Add chicken; toss to coat. Let stand 5 to 10 minutes at room temperature to marinate. To prepare dressing, add oil and sugar to remaining vinegar mixture in small bowl; mix well. Set aside.
Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.
When ready to grill, remove chicken from marinade; discard marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork tender and juices run clear, turning once.
Meanwhile, place asparagus in large skillet; add 1/2 inch water. Bring to a boil. Reduce heat; cover and simmer 2 to 4 minutes or until asparagus is bright green and crisp-tender.
Arrange lettuce on 4 individual plates; sprinkle each with garbanzo beans. Slice each chicken breast half crosswise into slices; do not separate slices. Fan chicken slices; arrange 1 breast half on lettuce mixture on each plate. Arrange steamed asparagus, onion rings and tomato wedges around chicken. Serve with dressing.