1. Rinse chicken, its giblets, and neck under running cold water. Place chicken, breast side down, in 4- to 5-quart casserole or bowl; add giblets, neck, 1 cup water, and 1/2 teaspoon salt. Cover with casserole lid or vented plastic wrap. Cook at high (100% power) 10 minutes. Turn chicken breast side up. Cover; cook at medium (50% power) 20 to 25 minutes, until chicken is fork-tender. Let chicken stand in covered casserole 10 minutes. Remove chicken, giblets, and neck to another bowl; refrigerate 30 minutes or until easy to handle (reserve chicken broth for use another day).
2. Meanwhile, in 3-quart casserole or bowl, combine carrots, 2 tablespoons water, and 1/4 teaspoon salt; cover with casserole lid or large plate. Cook at high 2 minutes. Cool slightly. Add celery, green onion, soy sauce, sherry, lime juice, and ginger.
3. Discard skin and bones from chicken; cut chicken and giblets into bite-sized pieces; add to carrot mixture in bowl; toss to mix well.
4. Spoon chicken mixture onto lettuce-lined plate. Sprinkle with chopped cashews