1. Heat oven to 425. Arrange toasts, cheese-side-up, on a baking sheet and bake until lightly toasted, 5 to 7 minutes.
2. Combine coleslaw mix and scallions with vinegar and 1 tablespoon reserved salsa liquid and toss to coat. Season with salt and pepper to taste and set aside.
3. Combine chicken, barbecue sauce, and salsa in a medium nonstick skillet and cook over medium-high heat, stirring occasionally, until chicken is heated through, about 5 minutes; season with salt and pepper to taste.
4. Top toasts evenly with chicken mixture, followed by coleslaw, and serve.
Source: Hannaford fresh Magazine, March - April 2017