To make the dressing, in a small bowl whisk together the mayonnaise, yogurt, and buttermilk with the lemon juice. Add the garlic and onion powder, parsley, and gorgonzola. Smash up the gorgonzola to incorporate into the dressing. Taste for seasoning, and add pepper, and salt, if needed. Let the dressing chill in the fridge for 30 minutes, if you can. I left mine a little bit thicker, but you can add a tad more lemon juice or buttermilk if you want to thin it down to pouring consistency. You probably won't need the whole amount unless you are making a large salad but the dressing will keep for up to a week in the fridge, and I happen to know it makes an amazing dip for chicken tenders. 

Combine all of the salad bits on the plate and spoon over the dressing.  

*I skip the chicken altogether in this version of the classic Cobb. Gasp! But if you try it this way, I dare say you won't even miss it. 

Serves 2, or 1 generously.