In a salad bowl, combine chicken, lettuce, onion, celery, water chestnuts, bean sprouts and cilantro.
Drizzle dressing over mixture and toss lightly.
Add bean thread noodles and toss very lightly.
Top with sesame seeds and cashews.
NOTE: To deep-fry bean thread noodles, pour about 2" of vegetable oil in a skillet and heat on medium-high heat. To test temperature, drop in a single noodle. If it puffs up, oil is ready. Cook in small batches. As they puff, push them down and turn them to be sure they are all cooked. When they stop crackling (about 30 seconds), remove with a strainer and drain on paper towels.